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A promising food-grade protector for Retinyl acetate emulsions with fibrillated egg white.
Li, Xiaomeng; Wu, Mengyao; Xia, Minquan; Salama, Mohamed; Sun, Haoyang; Ding, Lixian; Huang, Xi; Shu, Dewei; Cai, Zhaoxia.
Affiliation
  • Li X; Hubei Hongshan Laboratory, National Research and Development Centre for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China.
  • Wu M; Hubei Hongshan Laboratory, National Research and Development Centre for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China.
  • Xia M; Hubei Hongshan Laboratory, National Research and Development Centre for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China.
  • Salama M; Hubei Hongshan Laboratory, National Research and Development Centre for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Dairy Department, National Research Centre, Giza 12566, Egypt.
  • Sun H; Hubei Hongshan Laboratory, National Research and Development Centre for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China.
  • Ding L; Hubei Hongshan Laboratory, National Research and Development Centre for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China.
  • Huang X; Hubei Hongshan Laboratory, National Research and Development Centre for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China.
  • Shu D; Zaozhuang Key Laboratory of Egg Nutrition and Health, Zaozhuang Jensur Bio-pharmaceutical Co., Ltd, Shandong 277000, China.
  • Cai Z; Hubei Hongshan Laboratory, National Research and Development Centre for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China. Electronic address: caizhaoxia@mail.hzau.edu.cn.
Food Chem ; 449: 139158, 2024 Aug 15.
Article in En | MEDLINE | ID: mdl-38608602
ABSTRACT
This work presents a novel use of fibrous egg white protein (FEWP) in food preservation and nutraceutical applications. In this study, food-grade FEWP was used as an encapsulating material, along with chitosan (CS), to stabilize emulsions. The emulsion system was then used as a delivery system to improve the stability of retinyl acetate (RA). The structural and functional properties, as well as the stability and rheological behavior of the FEWP/CS copolymer, was investigated. The stability of RA-enriched emulsions was also evaluated. FEWP and CS stabilized emulsions exhibited smaller particle size and enhanced stability against different ionic strengths and storage periods. Additionally, RA-encapsulated emulsions stabilized by FEWPCS (251 w/w) effectively inhibited apple browning. This study provides a promising strategy for delivering antioxidant components, highlighting its potential in food preservation and nutraceutical applications.
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Vitamin A / Diterpenes / Egg White / Emulsions / Retinyl Esters Language: En Journal: Food Chem Year: 2024 Document type: Article
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Vitamin A / Diterpenes / Egg White / Emulsions / Retinyl Esters Language: En Journal: Food Chem Year: 2024 Document type: Article